Saturday, April 30, 2011

Creamy Baked Chicken Breasts

History: I needed a meal to feed a lot of people, and my daughters gave me their Aunt Rene's famous chicken recipe.  I've made it twice and it is a hit at my house.  The wine and sour cream serve as tenderizing agents.  Cooking at the low temperature prevents the chicken from being tough. It will be moist and for tender.

Creamy Baked Chicken Breasts
  • 16 chicken breasts, boned and skinned
  • 26 oz can cream of chicken soup
  • 2 cups sour cream
  • 1/2 cup dry white wine
  • 2 cups herb stuffing mix crushed
  • 1/2 cup margarine melted
  1. Arrange chicken in a lightly greased baking  pan. Season with lemon pepper or salt and pepper.
  2. Sprinkle crushed stuffing mix over the chicken.
  3. Combine soup (undiluted) with wine and sour cream, and spoon evenly over chicken with stuffing mix.
  4. Drizzle margarine over the top.
  5. Bake 300 for two hours uncovered.

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